U.S. Highbush Blueberry Council

Yield: 2 servings.

1 10" flour tortilla

½ tsp. butter, softened

3 tsp. sugar, divided

⅛ tsp. ground cinnamon

½ cup whipped cream cheese

½ cup fresh blueberries

½ cup mixed fruit (such as grape halves and Mandarin oranges)

Preheat oven to 400°F. Place tortilla on ungreased baking sheet; spread with butter. In a cup, combine 1 tsp. sugar and cinnamon; sprinkle evenly over tortilla. Bake tortilla until edges just begin to brown, 3 to 4 minutes. Remove to serving plate. In small bowl, combine remaining 2 tsp. sugar with cream cheese; spread evenly over crisp tortilla. Arrange blueberries and other fruit on top. Cut into 4 wedges and serve immediately.

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